Stuffed Veal Breast
- 1 ½ kilograms Veal breast (prepared for stuffing)
- 5 onions
- 2 tablespoons butter
- 3 tablespoons parsley (finely chopped)
- 2 day-old White rolls
- 400 grams Veal sausage
- 2 tablespoons breadcrumbs
- 3 eggs
- freshly ground peppers
- 150 milliliters good, dry white wine
- 250 milliliters Beef broth
- 1 teaspoon cornstarch
Water large clay pot.
Peel three onions, halve one onion and cut into thin slices, chop the other two finely. Heat 1 tablespoon of butter in a pan and saute chopped onions until soft, add parsley and saute briefly.
Soak bread in water and squeeze.
Mix sausage meat with bread, breadcrumbs, onion and parsley mixture and eggs, season well with nutmeg, salt and pepper.
Season veal breast inside and out with salt and pepper. Sew with a kitchen tie, leaving a small opening. Fill loosely with stuffing and sew the opening well.
Arrange onion slices in watered clay pot and top with veal breast. Close pot and place into a cold oven.
Turn temprerature to 180°C (approximately 350°F) and roast veal for about 3 hours. After 1 1/2 hours, turn pot once.
At the end of cooking, pour off cooking juices (reserve) and let veal stand in the open oven (turn off oven heat).
Prepare sauce. Peel remaining onions and chop finely. Heat remaining butter in a pan and saute onions, add cooking juice and reduce on high heat. Add wine and broth, season with salt and pepper. Reduce sauce by half on high heat and strain through a sieve. Mix cornstarch with a little water until smooth, add to the sauce and mix well until sauce thickens.
Cut veal breast into slices and serve with sauce.